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Ingredients
- 3 c. sugar
- 1 c. water
- 1 c. grated coconut (fresh if possible)
- 2 c. chopped pecans
- 1 tsp. vanilla or more
- 3 eggs, well beaten
Method
- Bring sugar and water to boil and boil until hard ball stage. Stir in grated coconut and pecans.
- Stir while cooking for few minutes.
- Cool.
- Add vanilla and beaten eggs (gradually).
- Stir constantly until thickened.
- Spread in buttered round cake pan. Bake at 350° until brown around edges and lightly brown on top. Let cool.
- Cut in pieces and store in tin or closed container. (If hard to get out of pan, put over low burner and move back and forth for a few seconds.
- Will come out easier, but let get cool after taking from pan.)
- Mellows as it ages.
